US2856289A - Stabilizers for ice cream and the like - Google Patents
Stabilizers for ice cream and the like Download PDFInfo
- Publication number
- US2856289A US2856289A US487204A US48720455A US2856289A US 2856289 A US2856289 A US 2856289A US 487204 A US487204 A US 487204A US 48720455 A US48720455 A US 48720455A US 2856289 A US2856289 A US 2856289A
- Authority
- US
- United States
- Prior art keywords
- sodium
- gum
- stabilizer
- ice cream
- stabilizers
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 239000003381 stabilizer Substances 0.000 title claims description 18
- 235000015243 ice cream Nutrition 0.000 title description 6
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 14
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 14
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 14
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 7
- 229920000161 Locust bean gum Polymers 0.000 claims description 7
- 239000000711 locust bean gum Substances 0.000 claims description 7
- 235000010420 locust bean gum Nutrition 0.000 claims description 7
- 229910052708 sodium Inorganic materials 0.000 claims description 7
- 239000011734 sodium Substances 0.000 claims description 7
- 229910019142 PO4 Inorganic materials 0.000 claims description 5
- 150000001447 alkali salts Chemical class 0.000 claims description 5
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 4
- 150000001860 citric acid derivatives Chemical class 0.000 claims description 4
- 229910052700 potassium Inorganic materials 0.000 claims description 4
- 239000011591 potassium Substances 0.000 claims description 4
- 235000021185 dessert Nutrition 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 3
- 244000303965 Cyamopsis psoralioides Species 0.000 description 12
- 239000001509 sodium citrate Substances 0.000 description 12
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 12
- UBLAMKHIFZBBSS-UHFFFAOYSA-N 3-Methylbutyl pentanoate Chemical compound CCCCC(=O)OCCC(C)C UBLAMKHIFZBBSS-UHFFFAOYSA-N 0.000 description 8
- 241000206575 Chondrus crispus Species 0.000 description 8
- 150000003839 salts Chemical class 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 description 3
- 235000021317 phosphate Nutrition 0.000 description 3
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 2
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 2
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 2
- 229940124272 protein stabilizer Drugs 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000000087 stabilizing effect Effects 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical group [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- 239000004135 Bone phosphate Substances 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229940096437 Protein S Drugs 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- -1 citrate ions Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 229910000160 potassium phosphate Chemical group 0.000 description 1
- 235000011009 potassium phosphates Nutrition 0.000 description 1
- 235000008790 seltzer Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 229910052938 sodium sulfate Inorganic materials 0.000 description 1
- 235000011152 sodium sulphate Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical group [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/325—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
Definitions
- ice cream type desserts including ice milk
- stabilizers function to help provide or maintain the proper smoothness and other desirable characteristics of the dessert, especially by minimizing undesired separation of the constituents which could result, for example, in the growth of ice There has been a constant search for better stabilizers.
- a superior stabilizer is provided through the combination of a guar seed or locust bean gum with a protein-stabilizing salt substance including sodium hexametaphosphate and preferably also includedin sodium citrate.
- This protein stabilizer is especially beneficial if the gum used is largely guar seed gum or locust bean gum, because it overcomes some disadvantages of those gums which have partially offset recognized desirable qualities.
- stabilizers might include some additional elements, such as dextrose, in which case a correspondingly larger quantity of the diluted stabilizer would be used.
- Certain gums including guar seed gum, Irish moss extract, and locust bean gum, though having a high ability to take up water and stabilize a product like ice cream, have a detracting characteristic of causing a denaturing of protein-s so that the inherent stabilizing effect of the proteins is impaired, thereby offsetting some of the stabilizing effect of the gum.
- the combination of sodium citrate and sodium hexametaphosphate has an exceptionally high value in countering this tendency of these gums.
- the proportion of sodium hexametaphosphate to sodium citrate be within the range of from 1 to 4 to 2 to 1.
- the proteinstabilizing salt substance comprise from 5% to 10% of the stabilizer. Thus it will comprise less than of 1% of the total ice cream mix.
- sodium citrate As above, it may be replaced with sodium phosphate or potassium phosphate, either monobasic, dibasic or tribasic, the monobasic being preferred.
- the monobasic substances are preferred because for a given weight they provide more negative ions to neutralize and stabilize the proteins.
- Sodium citrate is preferable to the other trivalent alternative substances. It is organic, the citrate ions are more stable, and more readily available.
- the sodium hexametaphosphate can be present as a portion of various complex polyphosp'hates.
- Protein-stabilizing salts can be used.
- Sodium sulfate is one of the better of these less-preferred salts.
- the sodium hexametaphosphate should still comprise at least one-fifth of the total protein-stabilizing salt substance.
- the combination of sodium hexametaphosphate and sodium citrate appears to be a superior protein stabilizer in general and has been found superior for use with other gums, such as sodium carboxymethylcellulose as the main gum, preferably with a little Irish moss extract.
- a stabilizer for ice cream type dessert comprising sodium hexametaphosphate, gum selected from the group consisting of guar seed and locust bean gum, and a basic salt selected from the group consisting of citrates of sodium, citrates of potassium, phosphates of sodium, and phosphates of potassium.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
crystals.
United States Patent Bernard Weinstein, Ashton, 111., assignor, by mesne assignments, to Crest Foods Co., Inc., Ashton, Ill., a corporation of Illinois Application February 9, 1955 Serial No. 487,204
Claims. (Cl. 99-136) No Drawing.
Commercial manufacturers of ice cream type desserts (including ice milk) generally incorporate in their product some form of stabilizer. These stabilizers function to help provide or maintain the proper smoothness and other desirable characteristics of the dessert, especially by minimizing undesired separation of the constituents which could result, for example, in the growth of ice There has been a constant search for better stabilizers.
According to the present invention, a superior stabilizer is provided through the combination of a guar seed or locust bean gum with a protein-stabilizing salt substance including sodium hexametaphosphate and preferably also includin sodium citrate. This protein stabilizer is especially beneficial if the gum used is largely guar seed gum or locust bean gum, because it overcomes some disadvantages of those gums which have partially offset recognized desirable qualities.
Among the formulas which might be used for the stabilizer are the following:
Formula #1 Pounds Guar seed gum 84 Irish moss extract Sodium citrate 3 /2 Sodium hexameta'phosphate 2 /2 Formula #2 Guar seed gum 90 Irish moss extract 5 Sodium citrate 4 Sodium hexametaphosphate 1 Formula #3 Guar seed gum 80 Irish moss extract 12 Sodium citrate 5 Sodium hexametaphosphate 5 Formula #4 Guar seed gum 42 Carboxymethylcellulose 39 Irish moss extract 10 Sodium: citrate 5 Sodium hexametaphosphate 4 Formula #5 Guar seed gum 18 Carboxymethylcellulose 5 1 Irish moss extract 16 Sodium citrate 10 Sodium hexametaphosphate 5 Formula #6 Guar seed gum 94 Sodium citrate 4 Sodium hexarnetaphosphate 2 The amount of each of the above formulas used in an ice cream mix would depend upon the nature .of the mix. With a mix having a total solids content of 37% to 39%, typical usage of any of the foregoin might lie within the range of .08 to .15 percent. It the gum is locust bean gum, the higher ranges are more likely to be desired. All percentages are by weight. As sold, stabilizers might include some additional elements, such as dextrose, in which case a correspondingly larger quantity of the diluted stabilizer would be used.
Certain gums, including guar seed gum, Irish moss extract, and locust bean gum, though having a high ability to take up water and stabilize a product like ice cream, have a detracting characteristic of causing a denaturing of protein-s so that the inherent stabilizing effect of the proteins is impaired, thereby offsetting some of the stabilizing effect of the gum.
The combination of sodium citrate and sodium hexametaphosphate has an exceptionally high value in countering this tendency of these gums. For this purpose, it is preferred that the proportion of sodium hexametaphosphate to sodium citrate be within the range of from 1 to 4 to 2 to 1. It is also preferred that the proteinstabilizing salt substance comprise from 5% to 10% of the stabilizer. Thus it will comprise less than of 1% of the total ice cream mix.
With some loss of the exceptional degree of satisfaction resulting from the use of sodium citrate, as above, it may be replaced with sodium phosphate or potassium phosphate, either monobasic, dibasic or tribasic, the monobasic being preferred. The monobasic substances are preferred because for a given weight they provide more negative ions to neutralize and stabilize the proteins. Sodium citrate is preferable to the other trivalent alternative substances. It is organic, the citrate ions are more stable, and more readily available. The sodium hexametaphosphate can be present as a portion of various complex polyphosp'hates.
Other protein-stabilizing salts can be used. Sodium sulfate is one of the better of these less-preferred salts. The sodium hexametaphosphate should still comprise at least one-fifth of the total protein-stabilizing salt substance.
The combination of sodium hexametaphosphate and sodium citrate appears to be a superior protein stabilizer in general and has been found superior for use with other gums, such as sodium carboxymethylcellulose as the main gum, preferably with a little Irish moss extract.
The 'Irish moss extract is commonly used in stabilizers because of its exceptional gelling properties' I claim:
1. A stabilizer for ice cream type dessert comprising sodium hexametaphosphate, gum selected from the group consisting of guar seed and locust bean gum, and a basic salt selected from the group consisting of citrates of sodium, citrates of potassium, phosphates of sodium, and phosphates of potassium.
2. A stabilizer according to claim 1 wherein said basic salt is present in the proportion of from one-half to four times the weight of sodium hexametaphosphate, and wherein the total weight of the basic salt and the sodium hexametaphosphate is in the range of from 5% to 10% by weight of the total of said stabilizer.
3. A stabilizer according to claim 2 wherein said gum is largely guar seed gum.
4. A stabilizer according to claim 2 wherein said gum is largely locust bean gum.
5. A stabilizer according to claim 2 wherein said stabilizer is largely guar seed gum and said basic salt is sodium citrate.
References Cited in the file of this patent UNITED STATES PATENTS 2,007,218 Seltzer July 9, 1935 2,267,911 Grettie Dec, 30, 1941 2,279,205 Parsons et a1 Apr. 7, 1942 2,502,397 Werbin Mar. 28, 1950
Claims (1)
1. A STABILIZER FOR ICE CREAM TYPE DESSERT COMPRISING SODIUM HEXAMETAPHOSPHATE, GUM SELECTED FROM THE GROUP CONSISTING OF GUAR SEED AND LOCUST BEAN GUM, AND A BASIC SALT SELECTED FROM THE GROUP CONSISTING OF CITRATES OF SODIUM, CITRATES OF POTASSIUM, PHOSPHATES OF SODIUM, AND PHOSPHATES OF POTASSIUM.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US487204A US2856289A (en) | 1955-02-09 | 1955-02-09 | Stabilizers for ice cream and the like |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US487204A US2856289A (en) | 1955-02-09 | 1955-02-09 | Stabilizers for ice cream and the like |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| US2856289A true US2856289A (en) | 1958-10-14 |
Family
ID=23934791
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US487204A Expired - Lifetime US2856289A (en) | 1955-02-09 | 1955-02-09 | Stabilizers for ice cream and the like |
Country Status (1)
| Country | Link |
|---|---|
| US (1) | US2856289A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3073703A (en) * | 1959-05-29 | 1963-01-15 | Leigh R Gignilliat Iii | Beverage and method of making same |
| US3183098A (en) * | 1962-12-28 | 1965-05-11 | Procter & Gamble | Dry mix for frozen desserts |
| US3993793A (en) * | 1975-06-09 | 1976-11-23 | Thomas J. Lipton, Inc. | Soft ice cream |
| US4505943A (en) * | 1982-12-02 | 1985-03-19 | General Foods Corporation | Process for making a freeze-thaw stable edible foam containing milk fat |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2007218A (en) * | 1933-03-13 | 1935-07-09 | Kraft Phenix Cheese Corp | Stabilization of emulsified food products |
| US2267911A (en) * | 1938-08-22 | 1941-12-30 | Ind Patents Corp | Ice cream |
| US2279205A (en) * | 1940-03-08 | 1942-04-07 | Ind Patents Corp | Ice cream |
| US2502397A (en) * | 1946-10-22 | 1950-03-28 | Stein Hall & Co Inc | Ice cream and stabilizer therefor |
-
1955
- 1955-02-09 US US487204A patent/US2856289A/en not_active Expired - Lifetime
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2007218A (en) * | 1933-03-13 | 1935-07-09 | Kraft Phenix Cheese Corp | Stabilization of emulsified food products |
| US2267911A (en) * | 1938-08-22 | 1941-12-30 | Ind Patents Corp | Ice cream |
| US2279205A (en) * | 1940-03-08 | 1942-04-07 | Ind Patents Corp | Ice cream |
| US2502397A (en) * | 1946-10-22 | 1950-03-28 | Stein Hall & Co Inc | Ice cream and stabilizer therefor |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3073703A (en) * | 1959-05-29 | 1963-01-15 | Leigh R Gignilliat Iii | Beverage and method of making same |
| US3183098A (en) * | 1962-12-28 | 1965-05-11 | Procter & Gamble | Dry mix for frozen desserts |
| US3993793A (en) * | 1975-06-09 | 1976-11-23 | Thomas J. Lipton, Inc. | Soft ice cream |
| US4505943A (en) * | 1982-12-02 | 1985-03-19 | General Foods Corporation | Process for making a freeze-thaw stable edible foam containing milk fat |
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